QUESTION: Sauces and marinades: how to thicken a sauce without lumps?

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Thickening sauces without forming lumps often causes difficulties for beginner cooks, but this task is easily solved with the right technique. The key to a smooth and silky texture lies in the proper preparation of starchy or flour components and controlling the temperature of the liquid.

Start with a simple plan: determine the goal of making the sauce, assess your available time and food budget, and make a list of necessary materials and tools. Then, take small iterations and check the result at each step to adjust the thickness in time.

The most reliable way to thicken a sauce with starch (corn or potato) is by pre-dissolving it in cold water. Starch should never be poured directly into hot liquid, otherwise it will instantly seize into lumps.

The sequence of actions to get the perfect sauce is as follows:

1. Dissolve a tablespoon of starch in a small amount (about 50 ml) of cold water or broth until completely dissolved.
2. Bring the main sauce to a light simmer over moderate heat.
3. Pour the dissolved starch in a thin stream into the boiling liquid while constantly and vigorously whisking the sauce.
4. Heat the sauce for another one to two minutes until it thickens to the desired consistency.
5. Remove from heat and, if necessary, strain through a sieve to remove any micro-lumps.

If you use flour, it is pre-roasted in a dry skillet or mixed with melted butter to a paste consistency called a roux. Pouring hot liquid into cold buttery flour or vice versa also requires vigorous whisking. By following these steps, you will always get a uniform, glossy, and appetizing restaurant-quality sauce.

QUESTION: Sauces and marinades: how to thicken a sauce without lumps?

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